Substituting daikon root for ramen in this recipe is a great way to add another vegetable to your daily diet. Popular in Japanese cuisine, daikon is a winter radish with a mild flavor that is a perfect fit for vegetarian, gluten free, and whole-30 diet plans. Using a spiralizer you can cut it into a noodle-shape that mimics ramen.
Daikon Ramen Bowl
Equipment
- Vegetable spiral slicer: https://amzn.to/362DLSM
Ingredients
- 4” Daikon radish root
- 2 medium white onions, sliced lengthwise into strips
- 3 tablespoons organic extra virgin olive oil
- 3 tablespoons dry white wine
- Sea salt and pepper, to taste
- 8 ounces baby Portobello mushrooms, cleaned and cut into thin slices
- 1 quart vegetable stock
- ¼ cup pesto
- Garnish:
3 green onions, green parts only, finely sliced
½ cup carrot, peeled and shredded
1 cup bok choy, sliced into ribbons
1 cup bean sprouts
Sesame seeds
Instructions
- Peel Daikon root and using the smallest blade, spiralize into long, thin, ramen-like strands
- Trim strands to be 10-12 inches long, placing on a clean kitchen towel to absorb excess moisture
- In a pan set to medium heat add olive oil and onions, cooking until the onions soften and start to turn golden
- Add wine, and deglaze to get all the brown bits off the bottom of the pan
- Add mushrooms to the pan, with extra olive oil if needed, and sauté until tender, 5 minutes
- Add vegetable stock and pesto, simmer until heated through, 10 minutes
- Add the Daikon “ramen noodles” and season with salt and black pepper, to taste
- Cook another 4-5 minutes, or until Daikon are crisp tender -- do not overcook
- Remove from heat and serve in a bowl
- Allow each person to top with their preferred garnish serve immediatelyEnjoy!
